Mexican Tater Tot Hotdish

Mexican Tater Tot Hotdish is a Midwexican update on the original Tater Tot Hotdish with south of the (Minnesota) border flavors, including taco seasoning, jalapenos, and salsa con queso!

This post was last updated June 18th, 2021.

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What is Tater Tot Hotdish?

Tater Tot Hotdish is a Midwestern culinary delicacy. You may know it as a casserole. But not around these parts. Because a casserole is just a hotdish with attitude.

It’s hearty. It’s got meat. It’s got potatoes (in tot form!). And it’s got mad flavor, you betcha.

It’s a one-pan wonder, typically consisting of a base of ground beef and usually, a vegetable like green beans or corn, held together by cream of mushroom soup (from the can). Then it’s finished off with rows of tater tots.

It’s simple, it’s semi-homemade, and it doesn’t dirty many dishes. You throw it together then let the oven do the work.

How do you make Mexican Tater Tot Hotdish?

Tater Tot Hotdish is one of the best things ever. It is unquestionably delicious; as are tacos. Combine the two and you get a Midwexican fusion of awesomeness: a Mexican Tater Tot Hot Dish. I also like to refer to this fantastic one-dish wonder as Cheesy Tater Tot Hotdish because it uses a whole jar of salsa con queso! This hotdish is cheesy to the MAX!

Here’s what you’ll need to make this Cheesy Tater Tot Hotdish.

INGREDIENTS  

• 1 pound ground beef
• 1 small-to-medium-sized onion, diced
• 1/2 green bell pepper
• 2/3 cup beef stock
• 1 1 ounce package taco seasoning
• 1 tsp chipotle chili pepper
• 1 15.5 ounce can of corn, drained
• 1 15.5 ounce can of pinto or black beans
• 1 4 ounce can diced jalapenos
• 1 15 ounce jar salsa con queso (I used Tostitos)
• 1 28 ounce package tater tots, extra crispy (You’ll have about 2 dozen or so leftover)

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INSTRUCTIONS 

• Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
• Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
• Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, ancho chili powder, and beef stock.
• Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
• Spray a 7×11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
• Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
• Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy.
• My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
• Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
• I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.

This Mexican Tater Tot Hotdish recipe calls for a few more ingredients than the OG recipe, but it’s totally worth it. It’s packed with flavor, super cheesy, and brings on the veggies. 

If you’re making this for two, you will definitely have leftovers (for the win!). This Cheesy Tater Tot Hotdish could easily feed 6-8 people.

Substitutions and Additions

• Make it vegetarian! Replace the beef with beans or another meat substitute. Replace the beef stock with vegetable stock.
• Try swapping in shredded chicken or pork instead of ground beef
• Use homemade taco seasoning. Or try this Spicy Adobo Seasoning.
• If you don’t want to use salsa con queso, use salsa a shredded cheese of your choice instead. Just mix the shredded cheese right into the hot dish!
• You could top with seasoned tots instead of plain tots

Cheesy Tater Tot Hotdish (aka Mexican Tater Tot Hotdish)

This is me on a plate. Everything I love about a familiar and comforting Midwestern dish punched up with south of the (Minnesota) border flavors. 

Even those that sneer at the greatness of plain ‘ol tater tot hot dish (-1 friendship point) will find themselves enamored by this taco-inspired version.

Plus it’s easy to customize to suit your tastes/help you use up whatever’s in your refrigerator. I won’t be offended if you don’t follow my recipe exactly. Recipes are only guidelines after all. And this Cheesy Tater Tot Hotdish recipe is pretty amenable to substitutions and additions.

If you like Mexican Tater Tot Hotdish, you’ll also enjoy:

• Buffalo Ranch Hummus with Pickled Celery
• Taco Cucumber Bites
• Dill Pickle Quesadilla
• Jalapeno Pickle Roll-Ups
• Instant Pot Basmati Rice

I got hungry. Don’t judge me.

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